Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt
Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt

Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt - Family warmth and closeness is often obtained in straightforward techniques. 1 of them is cooking and serving meals for the loved ones. As a housewife, of course you do not wish to miss a meal collectively ideal? Cuisine also can be the key to a happy loved ones, many feel homesick simply because their cooking has been discovered elsewhere.

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Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt is one of the most well liked of recent trending foods on earth. It's simple, it's quick, it tastes delicious. It is appreciated by millions every day. Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt is something which I've loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have chicken breasts, sorghum sweet potatoes, and young broccoli with chipotle orange salt using 17 ingredients and 5 steps. Here is how you can achieve it.

Ingredients needed to serve Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt:

  1. Sorghum Sweet Potatoes
  2. 1 lb sweet potatoes, large dice
  3. 1 Kosher salt, to taste
  4. 2 oz half and half
  5. 3 tbsp butter, divided
  6. 3 tbsp sorghum syrup
  7. 2 sprigs fresh thyme, picked and chopped
  8. Chicken Breasts
  9. 8 oz chicken, boneless, skinless
  10. 1 Kosher salt, to taste
  11. 1 Black pepper, to taste
  12. 3 tbsp vegetable oil, divided
  13. new group
  14. 1 Young Broccoli
  15. 6 oz young broccolini
  16. 1/4 tsp chipotle orange salt
  17. 2 each garlic cloves, sliced very thinly

Directions to make Chicken Breasts, Sorghum Sweet Potatoes, and Young Broccoli with Chipotle Orange Salt:

  1. Place the sweet potatoes in a small saucepot, and cover with salted water. Bring to a boil, then reduce heat to a simmer. Cook until very tender, typically 20-30 minutes.
  2. While the sweet potatoes are cooking, season the chicken with kosher salt and black pepper to taste, and set aside at room temperature.
  3. Remove potatoes from heat and drain. Add half and half, 2 tablespoons butter, sorghum syrup, and chopped thyme. Adjust seasoning with salt and pepper to taste.
  4. Heat a large sauté pan over medium-high heat, then add 1 tablespoon vegetable oil. Cook chicken until browned on first side, flip and continue cooking. When chicken is cooked through, remove from the pan, and set aside.
  5. Over medium-high heat, add 2 more tablespoons vegetable oil to the pan. Add broccoli, and cook while stirring until it is just tender, about 3-4 minutes. Sprinkle with chipotle orange salt, and then add garlic slices. Cook for another 1-2 minutes or until desired doneness. Melt in 1 tablespoon butter, and adjust salt and pepper to taste. Serve, and enjoy!

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